gingerbread cake with lemon sauce

By mrboyton

Ingredients

• Lemon Sauce:
• 1 Cup boiling water
• 1 ⁄2 Cup shortening
• 1 Cup molasses
• 21 ⁄2 Cups all-purpose flour
• 1 ⁄2 Cup sugar
• 1 tsp. baking soda
• 1 tsp. POWDERED GINGER
• 1 ⁄2 tsp. CINNAMON
• 1 ⁄2 tsp. GROUND CLOVES
• 1 egg
• 1 tsp. PURE VANILLA EXTRACT
• 1 ⁄3 Cup sugar
• 4 tsp. cornstarch
• 1 Cup cold water
• 1 TB. cold butter
• 1 tsp. PURE LEMON EXTRACT
• 1 ⁄4 tsp. VANILLA EXTRACT (optional)
• 1-2 drops yellow food coloring (optional)
• Whipped Cream (optional)

Preparation

Step 1

Preheat oven to 350°. In a large mixing bowl, pour
the boiling water over the shortening; stir until
melted. Stir in the molasses. In a separate bowl,
stir together the flour, sugar, baking soda, GINGER,
CINNAMON and CLOVES. Gradually add the dry
ingredients to the molasses mixture along with the
egg and VANILLA; beat only until blended. Pour
into a lightly greased and floured 10-inch fluted
tube pan. Bake for 45 to 50 minutes or until the
cake tests done with a wooden skewer. Cool on
a wire rack 10 minutes. Unmold and cool on wire
rack completely, or serve warm.
For the sauce: Combine the sugar, cornstarch
and cold water in a saucepan. Cook and stir over
medium heat until thickened and bubbly, generally
6-8 minutes. Cook 2 more minutes. The sauce
should get glossy and clear. Remove from heat and
stir in the LEMON EXTRACT, VANILLA EXTRACT (if
using), butter and yellow food coloring, if desired.
Stir gently until butter melts. Cover the surface
with plastic wrap and cool. Drizzle over the cake
before serving. Add a dollop of whipped cream if
desired.
Prep. time: 15 minutes
Baking time: 45-50 minutes plus 10 minutes for
sauce
Serves: 12-16
Nutritional Information: Servings 16; Serving Size 1 slice cake,
1 TB. sauce (80g); Calories 210; Calories from fat 60; Total fat 7g;
Cholesterol 10mg; Sodium 85mg; Carbohydrate 36g; Dietary Fiber
<1g; Protein 2g